Stuffed duck egg gribiche with a Mediterranean vegetable salad,
dill mustard mayonnaise and Cajun salsa
*
Loin of yellow fin tuna with a prawn and salmon beignet
Caramelised red onion and butternut squash mash
Cauliflower, courgette and asparagus Mornay
Chardonnay sauce (A)
*
Ginger frangipane tart
Honey crème fraiche (N)
*
Coffee


VEGETARIAN

Stuffed duck egg gribiche with a Mediterranean vegetable salad,
dill mustard mayonnaise and Cajun salsa
*
Tagine of chick peas and quorn
Caramelised red onion and butternut squash mash
Cauliflower, courgette
and asparagus Mornay
Chardonnay sauce (A)
*
Ginger frangipane tart
Honey crème fraiche (N)
*
Coffee

A tartlet of slow roasted tomatoes, basil and Parmesan
with rocket and chive aioli
*
Loin of monkfish wrapped in local Bottisham river farm smoked salmon
Parmentier potatoes
Creamed Savoy cabbage
Julienne of fennel and peppers
Lemon and coriander sauce
*
Mint dark chocolate ganache
Praline cream (A) (N)
*
Coffee

VEGETARIAN

A tartlet of slow roasted tomatoes,
basil and Parmesan with rocket
and chive aioli
*
Baked hummus with Feta cheese
Parmentier potatoes
Creamed Savoy cabbage
Julienne of fennel and peppers
Lemon and coriander sauce
*
Mint dark chocolate ganache
Praline cream (A) (N)
*
Coffee